Friday, 26 July 2013

egg curry

.. Egg Curry 
Onion(sliced finely)-2 large or 3 medium nos
Green chilli - 2 nos Ginger (crushed)-1 tsp
Garlic (crushed)- 1tsp
Curry leaves
Coconut- half coconut grated Fennel seeds - 1 tsp
Salt - to taste
For masala
Kashmiri chili powder- 1 tsp( or according to taste)
Coriander powder-2 tsp
Turmeric powder- 1/2 tsp
Garam masala-1/2 tsp
(Note: coconut fennel seeds cherth mixyil arachu 1/2 cup onnam palum 1 cup randam paalum eduthu vekuka) Method
Oil choodakki kaduku pottichethinu shesham onion,ginger,garlic , green chilli and curry leaves add cheyuka. saute it till onion turns golden brown over a medium flame for about 15 to 20 minutes .Then flame kurach masala ellam kudi kurachu water ozhichu paste akiyeth athilek add cheyuka ,saute for a minute . Masala saute cheyth kazhinj randam paalum , 1/4 to 1/2cup waterum (as required) cherth medium low flamel about 10 to 15 mins cover cheyth cook cheyuka. After that add onnam paal and mix well. Adjust salt and add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.

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